Description
A classic Shrimp Scampi recipe featuring large shrimp sautéed in a flavorful garlic, butter, and white wine sauce, finished with fresh lemon juice and parsley. Perfect served over pasta or with crusty bread for a quick, elegant meal.
Ingredients
Scale
Shrimp
- 1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tails on or off
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup dry white wine (such as Sauvignon Blanc) or low-sodium chicken broth
- 1 ½ tablespoons lemon juice, plus wedges for serving
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Prep shrimp: Pat the shrimp dry using paper towels and season evenly with ½ teaspoon salt and ½ teaspoon freshly ground black pepper to enhance their natural flavor.
- Sear the shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large non-reactive skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, or until they turn just opaque and are cooked through. Remove the shrimp to a plate immediately to prevent overcooking.
- Make the sauce: Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Sauté the minced garlic and red pepper flakes (if using) for approximately 30 seconds until fragrant but not browned. Pour in the white wine (or chicken broth) and let it simmer for about 2 minutes, until the liquid reduces by half. Stir in the lemon juice to add brightness.
- Finish: Return the cooked shrimp along with any accumulated juices from the plate back to the skillet. Toss everything together to coat the shrimp thoroughly in the sauce. Remove from heat and stir in the chopped fresh parsley. Taste and adjust salt and pepper as needed.
- Serve: Serve the shrimp scampi immediately, spooned over pasta or alongside crusty bread to soak up the delicious sauce. Garnish with lemon wedges for extra zing.
Notes
- Store cooked shrimp in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze shrimp and pasta separately in freezer-safe containers for 2-3 months. Thaw overnight in the fridge before reheating.
- Reheat shrimp gently in a microwave in 30-second increments or on a skillet over medium heat until warmed through. Avoid overheating to prevent dryness and rubbery texture.
Keywords: Shrimp Scampi, garlic shrimp, quick seafood recipe, Italian shrimp recipe, easy dinner, white wine sauce, lemon shrimp